Recipe: My Anti-Alzheimer’s, Gluten And Dairy-Free Breakfast

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One thing is for sure–I am going to do whatever I can to delay or prevent getting Alzheimer’s Disease or any other early onset dementia. It runs in my family. During my week-long Delicious Detox with Cook! SF, I was introduced to a power grain called amaranth that has a very long list of health benefits that I keep meaning to write about (stay tuned). Not to mention, it’s gluten-free, can be dairy-free and I like it better than oatmeal. Plus, I’ve figured out how to doctor it up to be something I really look forward to in the morning.

The ingredients are easy. I buy amaranth in bulk at Whole Foods Market La Jolla. It’s $2.99/lb., which goes a long way. I cook it exactly how Cook! SF does, in bulk, but use either almond milk or coconut milk depending on what’s in the refrigerator. Once it’s cooked, I keep it in the refrigerator as a pre-made breakfast. I take out a scoop for and add a dollop of coconut oil prior to microwaving for one minute. The coconut oil melts to give it a buttery flavor.

Why coconut oil? There have been no scientific studies, but some people have reported that consuming coconut oil has helped reverse symptoms of Alzheimer’s Disease. The most famous example is by a doctor documenting successful use of coconut oil in reversing some of her husband’s symptoms–majorly. You’ll see similar references all over the internet of just two teaspoons of coconut oil per day reducing Alzheimer’s symptoms. I figure, coconut oil is good for you anyway and I don’t have a weight problem so it can’t hurt.

After the coconut oil is melted, I add a heaping spoonful of chia seeds. Chia seeds are one of the best sources of Omega-3, of which DHA is a component. DHA is used by the brain and nervous system to keep us on our toes, simply put. The seeds also add a nice crunch to the amaranth.

Berries are thought to slow age-related dementias, so I toss a handful of blueberries on top. I splash some unsweetened coconut or almond milk on top. You could use regular milk, but I find that I feel better when eliminating dairy. If I think it needs to be sweeter, I sprinkle a little bit of organic cane sugar on top.

You know those end bits of a cereal box that you hate to waste? Toss them in the amaranth. If it happens to be granola–yum.

Would I rather be eating huevos rancheros? Sure, but I wouldn’t be able to head straight to bootcamp afterward. I’ve been eating this long enough to notice that my energy levels are much higher than after eating other breakfasts. And, you can adjust the toppings up or down, to your personal taste. Just keep the ratio of amaranth to liquid at 1:3.

Please, do not use microwave in your cooking or reheating – it is so wrong. I rather use tine pots to reheat something quickly and easily. Yes, I have a one extra pot to wash, but my health is priceless :0). Jen

[…] I buy amaranth in bulk at Whole Foods and prepare it in advance for breakfast. Use a 1:3 ratio of amaranth to liquid. The liquid could be water, almond milk, milk or coconut milk in a breakfast dish or prepared differently for a snack or savory meal. All you need to do is measure out the right amount of amaranth and rinse it with water. Drain the water. Put the amaranth in a pot with the liquid and cook on medium until the liquid is absorbed. Have a look at my favorite amaranth breakfast recipe. […]

About Me

I'm Katie Dillon, a luxury travel writer and luxury hotel expert who lives in seaside La Jolla, CA. This is where I document my recent trips around the world, the latest San Diego happenings and other fun lifestyle topics. CST# 2011220-40

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